After day 2 I could tell you about: the history of beer, the four phases of beer making, 2 row vs 6 row barley, enzyme vs extract, aleurone layers and endosperms, betaglucens and starch, viscosity, modification, steeping and kilning, germination in detail, the importance of the Kolbach index, diastatic power and the fine-coarse difference, milling, mashing, lautering, boiling, and cooling, grist size, Darcy's law, the protein rest and mashing off, the importance of differential pressure in the grain bed of the lauter tun, the Merlin vs the Stromboli, light and the skunky flavor in beer, bottle vs cans, harvesting of hop vines, the art of fermentation, yeast and sensory qualities (flavor) vs mechanical properties (flocculation), Saccharomyces cerevisiae (ale yeast) vs Saccharomyces carlsbergensis or S. pastorianus (lager yeast), the importance of vitamins related to yeast in the biochemical pathways of amino acids, oxo-acids, aldehydes, and alcohols, secondary fermentation and achieving maturation, carbonation, filtration and clarification, and the importance of packaging...
OR, I could tell you that beer school is the first place I've ever been with a long line at the men's room and no wait at the ladies room. :)
Your actually doing it. Awesome I remember u telling me u wanted to do this years ago!!!
ReplyDeleteYup, Liz, I am! Feels kind of crazy but incredibly right, too.
DeleteThat is a win win for you!
ReplyDeleteSeriously! Who knew you had to go to beer school to make the men wait at the restrooms?
DeleteI love that you are doing this and was completely lost at the first scientific term you used. Clearly out of my depth, but in your wheelhouse for sure. Keep blogging, we are all enjoying it and your adventure.
ReplyDelete